The way we approach food has changed drastically from the 1970s to the present, with terms such as farm-to-table, foraging and fusion all entering the national vocabulary. Meet some of California’s top food minds and highly rated chefs as they break down the evolution of food over the past 30-plus years, as well as their own contributions to the development of California cuisine. The discussion will center on a new book by Goldstein, the recipient of the James Beard Award for Best Chef in California.